Comprehensive Guide: Bread Proofing Temperature

Understanding the little differences in temperature when proofing bread is essential to getting the ideal rise in your baked items. A dense dough can become airy and delicious with the perfect amount of warming.

Many bakers use temperature as an ingredient in their recipes since it is such an important variable in the fermentation of dough. It has a huge impact!

Continue reading to find out more about the effects of varying the temperature during bread proofing and what temperature works best for bread dough.

Best Temperature For Rising Bread Dough

Bread proofing temperatures should normally be between 75°F and 78°F (24°C and 25°C), as this is the ideal range for the dough to rise and extract its maximum flavor. For some bread varieties, 85°F to 90°F (29–32°C) may be necessary.

This range of internal temperature promotes the right level of yeast dough activity and fermentation, which produces homemade bread that is tasty and well-risen. However, for exact temperature recommendations, always consult to your particular recipe.

For Sourdough

The significance of regulated fermentation is well-known to sourdough devotees. A temperature range of 78–82°F (25–28°C) is ideal for ambient sourdough proofing to get that distinctive tang and airy crumb structure. This variety promotes a delayed rise, which guarantees an open, well-structured crumb and gives the wild yeast time to create unique flavors.

For Sweet Bread

A little warmer proofing temperature of 85–90°F (29–32°C) is appropriate for making sweet, delicate bread. This small amount of heat quickens the yeast’s activity, which makes the crumb softer and the taste stronger. Loaves with a hint of heat turn out to be aesthetically pleasing and utterly delicious.

For Pastries

The proofing temperature is one area where the world of pastries demands accuracy and dexterity. My usual setting for light, flaky layers is between 70 and 75°F (21 and 24°C).

The integrity of flavored butter layers is preserved in this slightly colder proofing environment, giving your croissants, puff pastry, and danishes the desired delicate, feather-light texture.

What Is Proofing Bread? and What Happens During Proofing?

This is what occurs after the dough is taken out of the mixing bowl and continues until the bread ready to be baked. It is customary to divide the proofing process into two phases: the last rise and bulk fermentation. Right after kneading comes the first rise, often known as bulk fermentation.

In this case, the dough batch grows organically in a container, occasionally incorporating folds and stretches. At this point, the dough develops more flavor and maturity, which helps it hold its shape and hold its gas better.

The dough is divided and shaped into its final shape after bulk fermentation, at which point it is prepared for the second rise. Before baking, the second rise, commonly referred to as proving, provides the dough its final texture and volume.

The dough is “proofed” and baked in the oven after it has reached its ideal height. The yeast releases an additional burst of gas during the first few minutes of baking, which causes the bread to rise even more. We refer to this additional rise as the oven spring.

How To Control Bread Proofing Temperature

To truly master your final dough and proofing temperatures, you’ll first need a dough thermometer. While laser thermometers are also an option, I prefer probe thermometers because they can take readings in the middle of my dough.

In order to maintain the most precise control over a proofing environment, a proofer is employed. These are amazing pieces of equipment! Furthermore, you may purchase one at a very affordable price that is ideal for your home baking station!

The Brod & Taylor proofer displayed below is of exceptional quality. It provides humidity to the proofing chamber in addition to controlling temperature!

You can be more consistent with your proofing times and avoid covering the dough to prevent it from drying out.

How To Control The Temperature For Proofing Without A Proofer

Without a proofer, it is challenging to achieve the proper proving temperatures at home. You may accomplish this at home by keeping the dough in a warm spot, like next to the oven.

In order to keep the dough warm, you can also move it around the house next to different heat sources. Although it’s not precise, it will expedite the process!

You may use the proof setting on a lot of contemporary ovens to proof bread. Additionally, baked foods can be proofed in an oven. This should be kept at a moderately warm temperature, so the dough will prove quickly!

Other excellent locations for bread proofing are a homemade proofing box or a microwave or oven with only the light on.

Calculating the Desired Dough Temperature (DDT)

The DDT calculation involves determining the temperature of the ingredients and the friction factor. Here’s the step-by-step process:

Step 1: Determine the DDT

Decide the desired dough temperature, typically between 75°F to 78°F (24°C to 26°C).

Step 2: Measure Ingredient Temperatures

Measure the temperature of the room, flour, and water. Record these temperatures.

Step 3: Calculate the Friction Factor

The friction factor varies depending on the mixer used. If unknown, an average friction factor of 30°F (17°C) can be used.

Step 4: Calculate Water Temperature

Use the following formula to calculate the water temperature required to achieve the DDT:

Water Temperature (WT) = (DDT × 3) – (Room Temperature + Flour Temperature + Friction Factor)

Example Calculation

Let’s assume we want a DDT of 77°F (25°C), and we have the following temperatures:

• Room Temperature: 70°F (21°C)
• Flour Temperature: 68°F (20°C)
• Friction Factor: 30°F (17°C)

Using the formula:

WT = (77 × 3) – (70 + 68 + 30)

WT = 63°F (17°C)

So, the water temperature should be 63°F (17°C) to achieve a DDT of 77°F (25°C).

Temperature Table

Below is a detailed temperature table to help you determine the ideal water temperature based on different DDT values and ingredient temperatures.

DDT (°F)	Room Temp (°F)	Flour Temp (°F)	Friction Factor (°F)	Water Temp (°F)
75	68	66	30	61
76	68	66	30	64
77	70	68	30	63
78	72	70	30	64
75	70	68	25	64
76	70	68	25	67
77	72	70	25	67
78	74	72	25	68

Conclusion

Achieving the ideal loaf of bread or sandwich requires perfecting the skill of proofing oven temperature and understanding the ideal temperature for rising bread dough. Decreased temperature and slower fermentation improve the structural integrity of the dough while extending the shelf life of your baked items.